Chestnut tiramisu with coffee and amaretto Recipe

A twist on the classic tiramisu dish - chestnut cream is combined with mascarpone to give a light and fluffy mousse served over amaretto and coffee infused biscuits.

  • Preparation
  • Cooking time
  • Rest time
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(11 votes) 4.5/5
Pour people
  • Egg white(s) : 3 whole
  • Egg yolk(s) : 3 whole
  • Plain flour : 80 g
  • Caster sugar : 80 g
  • For the cream
  • Mascarpone : 250 g
  • Sweetened 'crème de marrons' : 80 g
  • Double cream : 130 ml
  • Egg yolk(s) : 3 whole
  • Amaretto : 150 ml
  • Unsweetened cocoa powder : 20 g
  • Espresso coffee : 100 ml
  • Caster sugar : 50 g
  • ETAPE 1

    For the biscuit: Preheat the oven to 200'C.

  • ETAPE 2

    Whisk the egg whites with the sugar. Add the yolks and the sieved flour and mix well.

  • ETAPE 3

    Spread this pastry batter in to the base of a baking dish and bake in the oven for about 10 minutes or until the biscuits turn a golden brown colour.

  • ETAPE 4

    For the cream: whisk the egg yolks with the sugar until the mixture turns white and fluffy.

  • ETAPE 5

    Add the chestnut cream and mix well.

  • ETAPE 6

    Whip the cream. Gently fold in the mascarpone.

  • ETAPE 7

    Add the chestnut mixture to the mascarpone cream and mix gently.

  • ETAPE 8

    To assemble the dessert: brew the coffee and add the amaretto.

  • ETAPE 9

    Pour the amaretto coffee over the biscuit. Allow it to soak in and then add a layer of the chestnut-mascarpone cream. Sprinkle some cocoa over the top and then create a second later of chestnut mascarpone, again sprinkling cocoa over the top.

  • ETAPE 10

    Move the dish to the fridge and allow to set for at least one hour.

Chef's tip

«To prepare individual tiramisu: use a pastry cutter to cut the biscuit in to portions. Place them into glasses or round dishes and then layer the chestnut mascarpone and cocoa over the top.»

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